Reviewed: Oct. 7, 2008

Did not like this at all, I think it would have been better had I used regular mustard rather then the powered.

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popper72

Cooking Level: Intermediate

Home Town: Readstown, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Oct. 7, 2008

added some paprika to give it a little kick and round out the flavor.

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Caitlin

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 29, 2008

I thought this recipe was ok. I think the dill threw it off for me. I don't think I would make it again.

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DebbieD

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Reviewed: Sep. 8, 2008

Way way way too salty!! I had to boil more eggs just to cut the salt...But otherwise its yummy- love the dill!

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Jodi

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Reviewed: Sep. 8, 2008

I did not care for this, way too many onion flakes. My husband, however, ate it but he said he was hungry. Wanted to try something different then just salt and pepper and Miracle Whip but should've just stuck with the usual.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 7, 2008

We ate the salad right away w/o chilling it. This was a good recipe (I adjusted it for serving of two) & ended up halving all the seasonings & mayo amount (didn't have onion flakes, so I used real onion & seasoned with paprika, omitted salt since enough salt for us from the mayo). With any seasonings I learned to flavor it slowly by having repeated tasting tests & then adding more seasonings as needed to adjust for everyone. Will definitely make again!

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WANSHAN

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 25, 2008

Great recipe, I followed the recipe at first & it was good, however I thought it needed a little more kick, so I added some extra salt & some extra dill. I took these to a baby shower & they were devoured. Great recipe!!

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brans2sassy

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

Very Good! My family really enjoyed this recipe. The dill weed was a little strong for the younger kids, I will use 1/2 tsp next time but it was still excellent! Thanks for sharing this great recipe!!!

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Susie

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Reviewed: Aug. 19, 2008

this recipe was good, but I did change it a lot to get it there... I used only 1/3 of the mayo called for and it still seemed like a lot. I used fresh onion, spicy brown mustard, and chili powder (I don't have paprika or I would have tried that instead). I don't think I would have liked it as much if I made it exactly as the recipe says, but it was a good starting point.

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cecelia

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 13, 2008

I prepared and ate this recipe right away instead of letting it refrigerate for 8 hours. I had some green onions on hand so I used those instead of the flakes. And I probably used about half of the mayo which was enough for me. Even though I was full I still wanted more after I inhaled my sandwich, so I kept eating the salad by scooping it up with some crackers. Luckily there's a little left for tomorrow.

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TRICIAJONES

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Reviewed: Aug. 13, 2008

Good, but a little too salty!! Cut salt in half.....

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Sandra

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Reviewed: Jul. 30, 2008

We've made this recipe several times. I have omitted the onion flakes, but add fresh grated onion. I'm not much of a raw onion fan so this adds the flavor that is needed for us.

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CKSONG

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

This egg salad is great! Perfect for a shower, luncheon, or if you have company. Easy to put together! I used some of the other suggestions by adding an extra egg, reducing the mayo, and reducing the onion flakes. Overall great recipe! Will make again!

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msop82

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jul. 21, 2008

This recipe is good, but only with a few changes. I used just a little over half the amount of mayonnaise called for (it was perfect that way--the full amount would have been way too much for us!), and I used 1/4 tsp of onion powder instead of onion flakes. I also added a bunch of chopped celery.

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 21, 2008

Eggcellent!!!!! Made for a ladies luncheon. Everyone loved them.

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: Jul. 19, 2008

I am pregnant and have been craving an egg salad sandwich. I made it exactly as the recipe stated but the dill weed was a bit too much.

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Anna

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jul. 1, 2008

This recipe was great. I didn't have dill the first time so I omitted it. It was wonderful. The second time I put the dill in. It was too much for me. Next time I'll either leave the dill out completely or use half.

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Lori Nuessner

Home Town: Yellville, Arkansas, USA

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Reviewed: Jun. 30, 2008

Very good flavor. I will probably only use 1/4 cup of onion flakes next time, though. We are not big on the onion flavor.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Jun. 26, 2008

I found the review saying there was too much mayo after the fact. I'm glad I had an extra egg to add to it, it could have used even more egg for the amount of mayo. I cut back on the dill, thought it would overpower it and I'm glad I did. Also the 1/4 cup onion would have been way to much. I only used a couple Tabs fresh diced onion. When cooking I always remember what my mother would say "You can always add more, but you can't take it out". (Miss her lots)

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Olivers Grammy

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Avon, Ohio, USA

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Reviewed: Jun. 16, 2008

This recipe is fabulous! I had 9 eggs already cooked when I came across this recipe. I was surprised at the amount of mayo though! So I made half a recipe of the dressing. It was just enough to make a thick but creamy salad for my sandwiches.

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